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Anonymous10/14/25, 02:16No.21656009
how the FUCK do I cook eye of round steak like this without it turning out tough as shit
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Anon10/14/25, 02:27No.21656038
beat it extremely thin
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Anon10/14/25, 04:22No.21656195
>whole powdered milk 18 hours over night or minimum 4 hours prior (tenderizes); 90s a side searing 2x (have to watch it closer with the milk powder)
>57.2 C, yank it
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Anon10/14/25, 04:30No.21656205
How the fuck do I get my balls out of your without without you keeping on sucking?
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Anon10/14/25, 04:36No.21656212
Lean into it and make beef jerky
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Anon10/14/25, 04:58No.21656237
slice them into extremely thin steaks (think rare beef slices in pho), marinade or just sprinkle your rub before cooking, pat dry, then sear on extremely hot pan quickly for 10 second each side.
otherwise, just turn them into rare steak slices in pho. desu that is probably the best way to eat these. they are so lean it's a great tasting source of nutrition at chicken breast price.
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Anon10/14/25, 09:27No.21656514
Slice thin
Baking soda
Stirfry
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Anon10/14/25, 17:44No.21657150
>how the FUCK do I cook eye of round steak like this without it turning out tough as shit
cook ribeye
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Anon10/14/25, 18:54No.21657272
Marinade it in advance
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Anon10/14/25, 18:59No.21657284
>how the FUCK do I cook eye of round steak like this without it turning out tough as shit
Pound it thinner. This will tenderize it a bit further. Swiss steak is one way to make it, highly seasoned flour coating, browned, then a thick gravy in the browned flour bits in the pan. It can be enriched with tomatoes, vegetables, etc.Stop buying this steak until you get recipes you like for it. It is a slow braising cut, and shouldn't be called steak.
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Anon10/14/25, 20:13No.21657410
Cut into thin slices and look into a kbbq marinade.
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Anon10/15/25, 16:39No.21658915
if you want to eat it as a whole steak reverse sear it for a long time in the oven.
otherwise
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Anon10/15/25, 17:14No.21658966
Bop it
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Anon10/16/25, 01:44No.21659758
Dry brine it for an hour.
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Anon10/16/25, 05:20No.21660070
Slice into small chunks. Quick high heat sear. Add flour and and onions. Cook for a minute. Cover with beef broth. Simmer for an hour or so to create a gravy. Make a pie.
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Anon10/16/25, 05:54No.21660094
Boil it in oil
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Anon10/16/25, 12:56No.21660474
Marinade, tenderize, cook it slowly in lots of butter
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Anon10/17/25, 02:42No.21661597
I used baking soda for velveting beef
45 mins and then washing the beef in water bath few times while stirring and smushing them
The texture is pretty soft at that point, fine for stir fry maybe 30 min would work as well.
theres still lingering off flavor from it so you might be incentivized to smear them in sauce that hides it.
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Anon10/17/25, 04:11No.21661705
Season it well and cover it and cook it real slow until it's basically falling apart then add an envelope gravy pack from the grocery store
Serve over rice or mashed potatoes
The slow cooking makes it super tender and basically you end up with rice and gravy or potatoes and gravy with little meat chunks in it to give it a real nice meaty flavor
I buy a large sirloin round and have my butcher slice it into 1/2 inch steaks and freeze packs of them in my deep freeze for this recipe, it's super cheap and actually tastes pretty good if you are into rice and gravy
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Anon10/17/25, 09:28No.21661990
This is general advice for cooking any cut of round as steak:
1.) dry brine overnight
2.) Cook to barely medium rare
3.) slice on a diagonal to cut across the grain
Cooking it to medium or higher will sieze up the muscle fibers and squeeze out the juices, at that point you cut it into chunks and slow cook it as stew meat
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Anon10/17/25, 09:40No.21661999
Make sashimi
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Anon10/17/25, 16:15No.21662451
yoi've gotta velvet it anon.
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Anon10/18/25, 07:17No.21663935
put in air fryer at 55C or 135F. leave in there for 1.5-2 hours for steak I guess. then heat up a pan with beef fat and sear it. I cook every steak like this. the better cuts need less time to get up to internal temp but it works pretty good
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Anon10/18/25, 09:58No.21664096
Salt it really well and leave it uncovered overnight in the fridge. Then set out for an hour to bring to room temperature. Sear it or grill it until it's medium rare to medium and slice it very thin. That's what I do with them. Or soak them overnight in teriyaki or soy sauce and garlic. And sous vide is absolutely perfect for steaks like those. Give it 9 hours at 130f or so and then pat dry and sear a crust in butter.
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Anon10/18/25, 20:10No.21664893
sous vide
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Anon10/18/25, 20:32No.21664944
sous vide
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Anon10/19/25, 09:21No.21665971
I restored your beef. Not sure why it disappeared.
